Rich Broth for Mixed Soups with Rice Noodle Soup

Cut the onion, carrots, and garlic in half and sear them cut-side down in a dry skillet until golden brown.

Place the meat, charred vegetables, herbs, ginger, celery, peppercorns, and bay leaves into a pot.

Pour in cold water, bring to a boil, and skim off any foam.

Reduce the heat to the lowest setting so it gently simmers rather than boils, season lightly with salt, and let cook for 1.5 hours.

Adjust salt to taste, turn off the heat, discard all the vegetables, and shred the meat into bite-sized pieces.

Strain the cooled broth and portion it into containers.

Cook the noodles according to the package instructions.

Briefly blanch the halved bok choy in the same water used for the noodles.

Assemble the bowls by adding noodles, topping with the reserved meat, then the bok choy, and finally half-moon slices of onion.